Layer Apple Pudding

Ingredients

• two quarts of sliced apples
• one cupful and a half of sugar
• half a cupful of water
• three table-spoonfuls of butter
• one-third of a nutmeg
• seven large slices of stale bread

Method

1. 1

   Soften butter and soak bread in cold water.

2. 2

   Layer buttered bread and apples in a pudding-dish, sprinkling with sugar and nutmeg.

3. 3

   Pour water in by spoonfuls, cover, and bake in a slow oven for two and a half hours.

4. 4

   Serve hot or cold with cream.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 323. The excerpt below is the record exactly as published.

one-third of a nutmeg. Now roll the rest of the dough into a piece large enough to cover the top of the mould, bringing the edges of the paste together. Butter well the cover of the mould and put it in its place. Steam the pudding for two hours and a half ; then turn out on a dish and serve with a sauce made as follows : — Sauce. — Use one cupful of sugar, one of water, two table-spoonfuls of butter, one of corn-starch, the grated rind and the juice of one lemon, and one-third of a nut- meg, grated. Mix the corn-starch with two table-spoonfuls of the cupful of water, and put the rest of the water on the stove in a small stew-pan. When the water begins to boil, stir in the corn-starch, and continue the boiling for ten minutes ; then add the sugar, lemon, and nutmeg, and simmer for fifteen minutes. Add the butter at the end of that time, and cook five minutes longer. * Rolled Apple Pudding. In making this pudding there must be taken a pint of unsifted flour, three pints of pared and chopped apples, one cupful of sugar, four table-spoonfuls of butter, about a quarter of a nutmeg, two teaspoonfuls of baking-powder, half a teaspoonful of salt, and one cupful of milk. Mix well in a sieve, and then rub through it, the flour, salt, baking-powder, and two table-spoonfuls of the sugar. Rub a table-spoonful of butter into this mixture, and then stir in the milk. When a smooth dough has been formed, sprinkle a moulding-board lightly with flour and turn the ball of dough upon it. Roll down to the thick- ness of about a quarter of an inch. Spread two table- spoonfuls of butter on the dough, and sprinkle one-third 618 MISS PARLOA'S KITCHEN COMPANION. of a cupful of sugar over it. Now spread the chopped apple upon the dough ; and after grating the nutmeg over it, sprinkle it with the remainder of the sugar. Roll up the same as jelly cake, and cut into pieces about an inch and a half long. Spread the remaining table-spoon- ful of butter on the bottom of a cake-pan. Place the pieces of the roll on end in the pan, and bake for half an hour in a moderate oven. Serve with lemon sauce. * Layer Apple Pudding. To make this pudding one needs two quarts of sliced apples, one cupful and a half of sugar, half a cupful of water, three table-spoonfuls of butter, one-third of a nut- meg, and seven large slices of stale bread

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